Apple Crumble Chia Pudding came to mind during a crisp early‑autumn morning at my friend Naomi’s farm stand, a place where every corner smells like cinnamon, ripe apples, and warm cider. She was arranging baskets of Honeycrisps while two college students nearby debated which apple variety made the best baking crumble.
A couple with a stroller sampled cider doughnuts as their toddler reached for anything within grabbing range, and a group of cyclists stopped right outside, still glowing from their morning ride. That blend of people, energy, and the smell of simmering apples inspired me to turn the season’s flavors into something nourishing and easy to enjoy during rushed mornings.
Later that week, I made Apple Crumble Chia Pudding again while my neighbor dropped by with her dog, and she stayed in the kitchen chatting as the cinnamon‑stewed apples filled the air. Even my son poked his head in between homework assignments to ask why the kitchen smelled “like apple pie for breakfast,” which felt like the perfect description of what Apple Crumble Chia Pudding brings to the table.
This dish has woven itself naturally into days filled with errands, early school drop‑offs, and cozy evenings. Apple Crumble Chia Pudding captures the warmth of stewed apples, the richness of apple butter, and the comfort of oat‑nut crumble, all tucked into a creamy chia base that works beautifully as breakfast, dessert, or a snack jar ready whenever you need something soothing and energizing.
Short Description
Apple Crumble Chia Pudding blends creamy chia pudding, warm cinnamon apples, and a nutty oat crumble for a wholesome treat that tastes like apple pie in a jar.
Key Ingredients
Chia Pudding
- ⅓ cup unsweetened plant yogurt
- 3 tbsp apple butter
- 1 medjool date
- 1 tsp yellow miso paste (optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp kosher salt
- ¾ cup soy milk
- ⅓ cup chia seeds
Crumble
- 3 tbsp gluten‑free rolled oats
- 3 tbsp walnuts or pecans
- 2 medjool dates
Stewed Apples
- 2 apples, diced or sliced
- 2 tsp maple syrup
- ¼ tsp cinnamon
- Extra apple butter or maple syrup for serving (optional)
Tools Needed
- Blender or blender cup
- Storage container or mixing bowl
- Mini food processor
- Saute pan
- Spatula
- Measuring cups and spoons
- Jars for serving
Cooking Instructions
Step 1: Blend the Pudding Base
Add yogurt, apple butter, date, miso (optional), vanilla, cinnamon, cardamom, salt, and soy milk to a blender. Blend until completely smooth.
Step 2: Add Chia and Chill
Pour chia seeds into a container and add the blended mixture. Whisk well, rest 5 minutes, whisk again, then refrigerate at least 1 hour.
Step 3: Make the Crumble
Pulse oats, walnuts or pecans, dates, and a pinch of salt in a mini processor until crumbly.
Step 4: Stew the Apples
Warm a pan over medium low, add apples, maple syrup, cinnamon, ¼ cup water, and salt. Cook 3 to 4 minutes, adding splashes of water until softened.
Step 5: Assemble
Divide chia pudding into jars, top with warm apples, and finish with the crumble. Add extra apple butter or maple syrup if desired.
Why You’ll Love This Recipe
A wholesome, fall‑inspired breakfast or dessert
Naturally sweetened and packed with fiber
Meal prep friendly and portable
Cozy apple flavor in every bite
Easy to customize
Great for kids and adults
Balanced mix of creamy, crunchy, and fruity textures
Mistakes to Avoid & Solutions
Using chia before blending the base fully
Leads to uneven texture.
Solution: Blend all liquids and flavorings first before adding chia.
Skipping the second whisk
Creates clumps.
Solution: Whisk once after 5 minutes and again before refrigerating.
Cooking apples too quickly
They burn or stay firm.
Solution: Keep heat medium low and add water as needed.
Over‑processing the crumble
Turns it into paste.
Solution: Pulse lightly until crumbly.
Under‑salting the mixture
Flavors taste flat.
Solution: Add a small pinch of salt to apples and crumble.
Serving and Pairing Suggestions
Serve chilled or slightly warmed
Enjoy as breakfast, dessert, or a snack jar
Add a dollop of yogurt on top
Pair with herbal tea or oat milk latte
Use as a brunch buffet option
Layer in parfait glasses for a plated dessert look
Storage and Reheating Tips
Store in jars up to 4 days in the fridge
Keep crumble separate if you prefer extra crunch
Warm apples gently before assembling
Do not freeze (textures change)
Stir chia pudding before serving if it thickens too much
FAQs
1. Can I use dairy milk?
Yes, any milk works well.
2. Can I skip the miso?
Absolutely, it’s optional and just adds a deeper flavor.
3. Can kids eat this?
Yes, it’s kid‑friendly and naturally sweetened.
4. Can I use steel‑cut oats for the crumble?
They won’t soften properly; rolled oats work best.
5. Can I prep the apples ahead?
Yes, they reheat well with a splash of water.
Tips & Tricks
Add nutmeg for an extra autumn note
Use pears instead of apples for a twist
Stir in 1 tbsp hemp seeds for added protein
Add a spoonful of Greek yogurt for richness
Double the crumble and store it for future jars
Recipe Variations
Caramel Apple Chia Pudding
Replace maple syrup with date caramel and add crushed pretzels on top.
Pumpkin Apple Chia Pudding
Blend 2 tbsp pumpkin puree into the base and increase cinnamon slightly.
Berry Apple Chia Pudding
Add blueberries or raspberries to the apple mixture while stewing.
Nut‑Free Version
Use sunflower seeds instead of walnuts.
High‑Protein Version
Add vanilla protein powder to the blended base before mixing with chia.
Final Thoughts
Apple Crumble Chia Pudding brings the warmth of fall flavors into moments that call for something soothing, whether it’s a busy school morning or a quiet evening snack. The mix of creamy chia, tender apples, and crunchy crumble provides a kind of balance that feels grounding and satisfying without being heavy.
This recipe keeps finding its place in different parts of my week. Apple Crumble Chia Pudding feels right at home when shared with a friend over coffee or tucked into jars for a busy stretch of days. Its soft spices and apple‑forward sweetness create a little ritual you can return to again and again, easily fitting into moments when a bit of comfort and nourishment is all you need.
Easy Apple Crumble Chia Pudding
Ingredients
Chia Pudding
- ⅓ cup unsweetened plant yogurt
- 3 tbsp apple butter
- 1 medjool date
- 1 tsp yellow miso paste optional
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp kosher salt
- ¾ cup soy milk
- ⅓ cup chia seeds
Crumble
- 3 tbsp gluten‑free rolled oats
- 3 tbsp walnuts or pecans
- 2 medjool dates
Stewed Apples
- 2 apples diced or sliced
- 2 tsp maple syrup
- ¼ tsp cinnamon
- Extra apple butter or maple syrup for serving optional
Instructions
- Blend yogurt, apple butter, date, miso, vanilla, spices, salt, and soy milk until smooth.
- Pour over chia seeds, whisk, let sit 5 minutes, whisk again, then chill for 1 hour.
- Pulse oats, nuts, dates, and salt in a processor until crumbly.
- Cook apples with maple syrup, cinnamon, water, and salt for 3–4 minutes until soft.
- Layer chia pudding in jars, top with stewed apples and crumble. Add apple butter or syrup if desired.
